Search form

Embracing Fall + {Autumn Harvest Chili}

Posted: August 27, 2016

What's not to love about fall (or autumn, as I prefer to call it)? From pumpkin lattes and every pumpkin baked good imaginable, to the start of football season, cozy sweaters and designer boots, caramel apples, hot cider, the beautiful colored foliage, hayrides and the crisp cooler weather, autumn is all about comfort and warmth! It's time to pull out that fleece jacket from the closet, bring that quilted blanket to the football game, and eat a big bowl of chili. Pair it with a slice of perfectly baked cornbread, smeared with butter, and drizzled with honey... OMG. It's enough to make me say, "Sayonara" to beloved summer!

Introducing Autumn Harvest Chili:

With the addition of diced organic apples and butternut squash puree, this is a perfect chili to welcome autumn.

It really is that good!! It's the easiest way for me to get Babycakes and Dear Hubby to eat good-for-you things like: beet greens, bell pepper, black-eyed peas, chickpeas, and corn. You could even throw in a cup of cooked quinoa if you want, like I did in this chili.

Questions:

Are you ready to embrace fall?

Which fall flavor do you love most: pumpkin, apple, or caramel?

Disclaimer: this is a sponsored post written by me on behalf of Sprouts. The opinions, text, recipe, and beautiful food photos are all mine. Thank you for supporting brands that support Nosh and Nourish!! I choose them based on what I already cook/create with and feel 100% confident in recommending to you.

Autumn Harvest Chili

Description

Autumn Harvest Chili -- the only chili recipe you need alllllll winter long!! It is packed with veggies AND even the pickiest eaters love it! // via Nosh and Nourish

Ingredients

2 cups

Sprouts super greens (or any mixed greens)

1 tablespoon

Minced Garlic

1

Bell Pepper (I used orange)

1

Apple (I used gala)

1 pound

ground beef

1 tablespoon

Montreal Steak Seasoning (or sub salt & pepper)

29 ounces

Sprouts' organic diced tomatoes (~two 14.5 ounce cans)

1⁄3 cup

canned butternut squash (or sub pumpkin)

30 ounces

black eyed peas (drained and rinsed)

15 ounces

Sprouts' organic chickpeas (drained and rinsed)

64 ounces

Sprouts' chicken stock

2 1⁄2 tablespoons

Chili Powder

1 tablespoon

Molasses

1 tablespoon

honey

3⁄4 cups

Sweet Kernel Corn (frozen or canned)

Instructions

Dice the greens, bell pepper, and apple. In a large stockpot over medium heat, saute these veggies with the minced garlic for approximately 5 minutes until the bell pepper is softened.

Remove the sauteed vegetables from the stockpot and place them in a container to save for later. Put the ground beef into the stockpot over medium heat with the Montreal Steak Seasoning and cook until all the meat is browned, approximately 5 minutes.

Add in the sauteed veggies that you set aside and all the remaining ingredients!